A Dinner Favorite
One of the meals that we can't get enough of and that we never have leftovers for is Beer-Braised Beef. This comes from Cooking Light magazine, though I don't know from when exactly, and is the easiest and tastiest dish. Ironically, neither my husband or I really drink much, so we only keep beer and wine in the house to cook with. I actually still feel silly buying beer at the store for this recipe (and chili- I put it in that, too), like I'm 18 and trying to get away with it or something.
Beer-Braised Beef
2 pounds boneless chuck roast, trimmed, cut into 3-inch cubes (already cut and packaged stewing meat works fine)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3 cuts vertically sliced onion (about 1 large)
1 cup fat-free, less-sodium beef broth
1 12-ounce can Guinness Stout (I use different dark or red beers, depending on what's available)
Sprinkle beef with salt and pepper. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes or until browned. Remove from pan. Add 1 teaspoon oil and onion to pan. Reduce heat and cook 12 minutes or until golden brown, stirring occasionally. Return beef to pan. Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Remove beef from pan; shred with two forks. Return beef to pan; stir.
It's almost too easy. The recipe suggests serving it over toasted Italian bread, which we tried, and then moved on to mashed potatoes, which is the most awesome combination (and I love bread). I don't bother removing the beef from the pan to shred it- I just try not to scrape the pan when I do it. Much easier. Enjoy!
Beer-Braised Beef
2 pounds boneless chuck roast, trimmed, cut into 3-inch cubes (already cut and packaged stewing meat works fine)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3 cuts vertically sliced onion (about 1 large)
1 cup fat-free, less-sodium beef broth
1 12-ounce can Guinness Stout (I use different dark or red beers, depending on what's available)
Sprinkle beef with salt and pepper. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes or until browned. Remove from pan. Add 1 teaspoon oil and onion to pan. Reduce heat and cook 12 minutes or until golden brown, stirring occasionally. Return beef to pan. Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Remove beef from pan; shred with two forks. Return beef to pan; stir.
It's almost too easy. The recipe suggests serving it over toasted Italian bread, which we tried, and then moved on to mashed potatoes, which is the most awesome combination (and I love bread). I don't bother removing the beef from the pan to shred it- I just try not to scrape the pan when I do it. Much easier. Enjoy!
